Red Velvet Cookies & Bars made with “JIFFY” Cookie Base Mix.
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
|---|---|---|
| “JIFFY” Cookie Base Mix | 2½ lb | 5 lb |
| Butter, softened | 1 cup (8 oz) | 2 cups (1 lb) |
| Sugar | 1½ cups (10½ oz) | 3 cups (21 oz) |
| Eggs | 2 | 4 |
| Red Food Coloring, gel | 2 Tbsp | 1/4 cup |
| Cocoa Powder | 1/2 cup (1½ oz) | 1 cup (3 oz) |
| Optional: Cream Cheese Frosting |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with paddle attachment. | 5 | Add Cookie Base Mix and cocoa powder into mixing bowl. |
| 2 | Add butter and sugar into mixing bowl. Cream on medium speed* for 2 minutes. | 6 | Blend on low speed** for 1 minute or until ingredients come together to form a dough. |
| 3 | Beat in eggs and red food coloring on medium speed* until blended, about 1 more minute. | 7 | Optional: When cool, frost cookies and/or bars with cream cheese frosting. |
| 4 | Stop mixer. Scrape bowl and paddle. | ||
| COOKIES | |||
| 1 | Scoop dough and place onto a greased or paper-lined pan. | 2 | Bake according to the table below. |
| BARS | |||
| 1 | Scale dough onto a greased or paper-lined pan. Using hands, press dough to fit flat into pan. | 2 | Bake according to the table below. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
|---|---|---|---|---|
| Cookies | #40 scoop (1 oz) | 325°F 8 – 10 minutes |
350°F 13 – 15 minutes |
126 |
| Half sheet pan | 3 lb | 325°F 16 – 18 minutes |
350°F 17 – 19 minutes |
2 |
| *Medium speed is 2nd speed on a 3-speed mixer or 3rd speed on a 4-speed mixer. |
| **Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer. |
| Baking time may vary depending on the oven and oven load. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
